Long Huai Ge Yangzhou River Shrimp & Huaiyang Cuisine (Tianyang D32 Fashion District Branch)
小吃快餐 · ⭐ 4.2
Ground Floor, Building C, Tianyang D32 Fashion District, No. 306 Xiaohe Road
Dragon Mate tips
If you are traveling in China to visit Hangzhou, this restaurant is worth a stop for great food. This restaurant is located at Ground Floor, Building C, Tianyang D32 Fashion District, No. 306 Xiaohe Road. It is a 小吃快餐 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Signature Braised Lobster, Huaiyang Boiled Tofu Threads, Huaiyang Meatballs.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Hangzhou
- Category: 小吃快餐
- Rating: 4.2
- Address: Ground Floor, Building C, Tianyang D32 Fashion District, No. 306 Xiaohe Road
- Popular dishes: Signature Braised Lobster, Huaiyang Boiled Tofu Threads, Huaiyang Meatballs, Clear Water Lobster, Salted Edamame
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Dishes
Signature Braised LobsterFresh lobster is braised with a blend of spices and sauces, resulting in tender meat and rich, aromatic flavor.
Huaiyang Boiled Tofu ThreadsHuaiyang boiled tofu threads is a traditional Jiangsu dish made primarily from dried tofu. Thinly sliced tofu is blanched, then simmered with ham, chicken breast, and shrimp in broth, seasoned lightly with salt and MSG. The result is tender threads with a rich, savory flavor.
Huaiyang MeatballsHuaiyang Lion's Head is a dish made primarily from pork. The meat is minced, mixed with scallion and ginger water, egg white, and starch, then shaped into large balls and slowly stewed in water until tender. It can be finished with broth or soy sauce for enhanced flavor.
Clear Water LobsterFreshwater lobster is boiled in clear water after removing the internal organs, preserving its natural flavor. Minimal seasoning is used, with ginger and scallions enhancing the dish's freshness and tenderness.
Salted EdamameSalted boiled soybeans is a cold dish primarily made with fresh soybeans. The soybeans are blanched and then simmered with salt, star anise, cinnamon, and other spices, then cooled before serving. No complex seasonings are added during preparation, highlighting the fresh and tender texture of the soybeans.
Salted GooseA traditional Chinese dish made by boiling goose meat in salted water with spices, resulting in tender and savory meat often served cold.
Stewed CrawfishA Chinese dish made by stewing fresh crawfish with spices like chili, garlic, and ginger, resulting in a rich, aromatic flavor.
Fish with Pig IntestinesFechang Yu is a dish featuring pork intestines and fish as main ingredients, typically prepared by cleaning fresh pork intestines and cooking them with fish slices or whole fish. The intestines are blanched to remove odor, then stir-fried with spices and simmered together with the fish to blend flavors. Some recipes add fermented bean paste, chili, ginger, and garlic for enhanced taste.
Garlic Butter LobsterGarlic shrimp is made with fresh shrimp and lots of garlic paste. After cleaning, the shrimp are boiled or stir-fried and seasoned with garlic, scallions, and ginger to blend the garlic aroma with the shrimp's natural flavor.
Sauce-Braised SnailsA Sichuan dish made by stir-frying snails with fermented bean paste, chili, and garlic for a spicy and savory flavor.